Crockpot Hawaiian Meatballs

Single Hawaiian meatball on a toothpick held in front of a bowl.

5 from 2 votes

These Hawaiian meatballs combine the savory flavors of beef meatballs with pineapple sweetness and BBQ sauce for juicy island-style flavor. The slow cooker method makes for tender bites and easy breezy cleanup.

Prep Time15

Cook Time20

Slow Cooker3

Total Time3 35

Course: Appetizer, dinner

Cuisine: American

Servings: 5-meatball servings

Calories: 398kcal

Author: Rachel

Cost: $12

Ingredients

Meatballs

2 lbs ground beef makes about 50-60 meatballs
¾ cup breadcrumbs
¼ cup petite diced onions
1 tablespoon soy sauce or Worcestershire sauce
2 large eggs
2 tablespoon milk as needed
1 teaspoon pepper
½ teaspoon salt
1 teaspoon garlic powder
¼ teaspoon chili flakes or crushed red pepper
2 tablespoon vegetable oil for frying

Sauce

14 oz can pineapple chunks
2 cups bbq sauce
¼ cup soy sauce
2 tablespoon rice vinegar
¼ cup brown sugar light or dark is fine, *see note
3 teaspoon minced garlic
½ teaspoon ginger minced

Instructions

Meatballs

In a large mixing bowl combine all ingredients for meatballs, except oil, with a spoon or your hands.
Using your hands, form 1-1.5 inch-sized meatballs, about 1 rounded tablespoon each. Set aside.
In a skillet over medium heat, add 1-2 tablespoons of vegetable oil. Add the meatballs and brown on several sides, 2-3 minutes per side. You may have to do this in two batches.

Sauce and Crockpot

In the crockpot, stir together sauce ingredients until smooth. Some BBQ sauces are sweet enough on their own. Therefore, taste test the sauce before adding the brown sugar.
Add the meatballs and gently toss to coat, being careful not to break them up. Cook on low for 4 hours. If using frozen meatballs, increase to 5-6 hours or 2-3 hours on high.

Nutrition